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Ingredients

salt & pepper

1 tablespoon extra-virgin olive oil

4 tablespoon unsalted butter

1 shallot

2 lemons

3/4 cup chicken stock

Preparation

Pound 4 pieces of chicken to create paillards and add salt & pepper.
Heat olive oil and butter in a large skillet over medium high heat until butter foams. Add 2 paillards, and sute on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute paillards until cooked through about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with remaining paillards.
Add 1/4 cup minced or sliced shallot to skillet and cook over medium heat, adding oil or butter as needed, stirring often, until golden about 1 minute. Raise heat to medium high. Add segments and jice of 2 lemons, 3/4 cup chicken stock and any plate juices and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons cold unsalted butter until just melted. Season to taste.
Sauce Variations: other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglzing the pan with white wine or vermouth.

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